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Maple-Bacon Scones

A smooth maple glaze tops off these rich buttermilk scones loaded with crisp-cooked bacon. To get the coarse-crumb texture you want in a scone dough, use a pastry blender to mix the butter into the dry ingredients.

A smooth maple glaze tops off these rich buttermilk scones loaded with crisp-cooked bacon. To get the coarse-crumb texture you want in a scone dough, use a pastry blender to mix the butter into the dry ingredients.

Nutrition information (per Serving)

146Calories

3gSaturated Fat

12mgCholesterol

244mgSodium

21gCarbohydrates

5gProtein

Preparation

Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add yogurt and toss until combined. Make a well in the center of the flour mixture.

In a small bowl, combine egg, 1/4 cup buttermilk, syrup, and 1/2 teaspoon maple flavoring. Stir in the bacon. Add buttermilk mixture all at once to flour mixture. Stir just until moistened.

Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk. Using a floured knife, cut into 12 wedges.

Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned.

For glaze, in a small bowl, combine powdered sugar, milk and the remaining 1/2 teaspoon maple flavoring. Add more milk if needed to make drizzling consistency. Drizzle over warm scones.

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